They should either be cooked quickly over a high heat, or slowly with liquid or a moist stuffing. If you are cooking heart quickly, try marinating overnight to help tenderise, then grill, barbecue or fry over a high heat for a matter of minutes. To slow cook, try stuffing and braising the heart, or cut it into slices and stew. A slice or two of pan-fried ox heart makes a quick and satisfying sandwich (a slathering of horseradish suits it well).
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